The cute whiskers are back on. Rare Mediterranean monk seals are cared for in a Greek rehab center
Panagis is one of dozens of Mediterranean monk seals, or Monachus monachus, that have been nursed back to health by Greece's MOm, a charity dedicated to the care and protection of the rare marine mammal whose population had dwindled so dramatically that at one point it faced extinction.
Thanks to conservation efforts, the seals with the big, round eyes and prominent whiskers are now making a remarkable comeback. Nearly half of their estimated global population of 800 live in Greek waters, where the extensive coastline offers an abundance of sea caves that provide shelter for females to rear their young.
From near extinction to recovery
Sleek and remarkably fast in the water, the monk seal is a skillful hunter and can consume up to 3 kilograms (6 pounds) of fish, octopus and squid a day. But it's not averse to a ready meal, and can rip through fishing nets to steal fish — which led fishermen to view them as pests.
For decades, they were hunted, contributing to a major population decline between the 1960s and 1980s that led the International Union for Conservation of Nature, or IUCN, to list them as critically endangered.
When conservation efforts began in the 1980s, combined with outreach programs to educate the public — and fishermen — 'society gradually began to change … and the population began to recover,' said Panagiotis Dendrinos.
Dendrinos, a marine biologist and coordinator of the Hellenic Society for the Study and Protection of the Monk Seal — or MOm — that has pioneered the Monachus monachus conservation program, says the monk seal is the only seal species in the Mediterranean Sea and also "one of the rarest species of seal and marine mammal in the world.'
'To protect an animal like the Mediterranean monk seal in its natural environment, you essentially have to protect the entire marine ecosystem,' he said.
Conservation efforts have paid off, and in recent years, the species climbed down a notch on the IUCN's Red List of threatened species to 'endangered.' About a year ago improved one step further, to 'vulnerable.'
A unique seal rehab
Usually contacted by members of the public who find an animal in distress, MOm specialists tend to adult seals on location where possible, and transport young seals to the organization's rehabilitation center housed in the grounds of Athens zoo, on the outskirts of the Greek capital.
There, the young mammals are looked after by veterinarians, fed a special diet to provide them with the best nutrition and hone their swimming skills in a pool.
Their carers give them names — often after the people who found them — but make sure contact with humans is kept to a minimum to prepare the animals for their return into the wild.
The young seals typically stay in the rehab center for several months, until they've put on enough weight and their natural hunting instinct kicks in, allowing them to fend for themselves. They are then tagged so they can be tracked, and re-introduced into the wild.
MOm, the only center of its kind in the region, has cared for about 40 seals from far and wide, both on location and in its facilities, Dendrinos said.
'This year, we had a really pleasant surprise,' he said. A female seal that had been treated and released four years ago was spotted nursing a pup.
Planes, boats and cars to the rescue
Panagis was found in Cyprus, near where the body of his mother had been found a few days earlier. Alerted by locals, the organization arranged for the seal to be flown to Athens.
'Transportation is carried out with whatever is available,' said veterinary assistant Nikitas Vogiatzis, shortly after feeding Panagis. 'Either by plane, or by boat, or even by taxi. "Konstantina came in a taxi, Panagis by plane, Renos came on a boat,' he said, listing MOm's most recent wards.
Weighing just under 15 kilograms (33 pounds) when he arrived, the now 3-month-old seal has reached over 40 kilograms (88 pounds). Panagis is nearly ready for his return trip home, which MOm experts hope will happen in May.
Back into the wild
Renos — short for Renos-Pantelis — was found in November in the small Aegean island of Anafi by a nurse and a military conscript whom he was named after.
The seal pup was shipped to MOm's facility. He got medical treatment and was put on a special diet until he was old enough to move on to solid fish — the mackerel that Panagis is so fond of.
He recovered and on a cold, sunny February day, it was his turn to head back into the wild. MOm personnel loaded him into a crate and whisked him by speedboat to the uninhabited islet of Gyaros, the closest marine protected area to Athens.
The release location is chosen 'based on there being enough food, and there being no disturbance by people, which is very important,' said Vogiatzis, the veterinary assistant.
The crate is placed near the water, he said. Then, "you open the door, you say a prayer and you say: 'So long'.'
Renos' crate was deposited on a beach and the door opened. The young seal sniffed the air timidly, and waited. Slowly, he inched his way out of the crate, then picked up speed as he belly-hauled his way down the beach, splashed into the sea and was gone.
___
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Press and Journal
12 hours ago
- Press and Journal
Gallery: Looking back at memories of Foveran and Tipperty schools in 60 photos, from 1931 to 2024
When school returns after summer, pupils of the former Foveran and Tipperty schools will be forging a new future together as Ythan Bridge School. It will be a big change for the pupils, teachers and parents of both schools as they encounter different faces and places. Foveran was the first of the two Victorian schools to be formally established in 1873, with Tipperty following in 1878. The first log book entry at Foveran on November 24 1873 tells of the school opening in the presence of the Reverends Keay and Clark. Subsequent entries, right up to its centenary in 1973, provided a valuable record of changing social circumstances in a rural community. Recorded were vast attendance drops during sowing and 'hairst' times, snowstorms in March and April, and ominous outbreaks of scarlet fever. They also record pass marks in Latin, French and Greek. The very first person to be registered on the school roll back in 1873 was farmer's daughter Isabella Allan, of Aikens Hill. The roll totalled 110. Speaking in 1971, headteacher Mr Smith said one aspect of education that has not changed over the years is the constant call for improved facilities. 'One of the very early entries,' smiled Mr Smith, 'complained about the lack of space in the building.' Like many schools across Scotland, Tipperty had previously been a Free Church school until it was taken over by the Logie-Buchan school board in 1878. The Education (Scotland) Act in 1872 made education mandatory until the age of 14 and formalised both schooling and record keeping. Originally the proposal had been to establish a girls' school in Tipperty, but ratepayers were more keen on another co-educational school in the district. There were concerns even before it was built that there would not be enough pupils for the school and as early as 1923 the Kincardine Education Authority wanted to close it. But the local education department fought back, pointing out that closing Tipperty meant 'infants of five years old' would have to walk 2-3 miles to their next nearest school. Tipperty was reprieved until closure threats came calling again in 1973 and 1986, but remarkably each time it was saved. Now, both schools will face the biggest change in their 150 or so years by uniting as one. The newly-named Ythan Bridge School will be split over both Foveran and Tipperty school sites. Primary 1-3 pupils will be educated at Foveran, and primary 4-7 will be educated at Tipperty. The decision to merge the schools was made by Aberdeenshire Council to balance out an increasing roll at Foveran and a decreasing roll at Tipperty. Ythan Bridge was chosen to equally represent both schools, which are in the Ellon cluster near the Forvie reserve. The name reflects the Ythan area in which both schools stand, and Bridgend, which sits between each building. Just before the new chapter starts, we've opened our archives to look back at photos of Foveran and Tipperty schools.
Daily Mirror
20 hours ago
- Daily Mirror
Oreo fans think they've solved mystery behind biscuit brand's name after 112 years
Oreos have been on store shelves for more than 100 years - but many biscuit lovers still have no idea how the well-loved cookie biscuits got their iconic brand name They've been gracing shop shelves for over a century - yet some biscuit enthusiasts are only n ow discovering the potential origins behind the Oreo name. Created by Mondelez International in 1912, Oreos consist of two chocolate biscuits with creamy filling nestled in between. Despite being the world's top-selling cookie brand since 2014, it appears the story behind their legendary name has become a mystery to shoppers over the decades. One baffled customer asked on Reddit: "How did they come up with the name Oreo?". According to the brand's heritage, numerous theories exist about this famous moniker, with the leading suggestion being it derives from the French term 'or', meaning 'gold'. The original Oreo packaging was golden in colour, which many believe sparked the inspiration for its title. Yet alternative explanations propose the brand took its name from the Greek term 'Oros', translating to 'mountain' since the biscuit was initially crafted with a dome shape, or the Greek word 'ωραίο', meaning 'lovely' or 'appealing'. Offering additional theories, one Reddit contributor shared: "There used to be a commercial where a guy stuffed his mouth full of Oreos and someone came and asked him 'What do you think of them?'". "He replied with an affirmative grunt or 'mmhmm!' Sound. Then they asked 'What should we call them sir?'. "And he replied 'I don't know' but since he had a mouthful of food, it sounded like 'Oreo'. As far as I'm concerned, that is 100% how it all went down, and I don't care to be corrected." Another user revealed: "When the cookie was first introduced in 1912, it appeared as an Oreo Biscuit, which changed in 1921 to an Oreo Sandwich. "There was another name change in 1937 to Oreo Creme Sandwich before the company settled on the name that was decided upon in 1974: Oreo Chocolate Sandwich Cookie. "Despite the roller coaster of official name changes, most people have always referred to the cookie simply as an 'Oreo'. "So where did the 'Oreo' part even come from? The people at Nabisco aren't quite sure anymore. Some believe that the cookie's name was taken from the French word for gold, or (the main colour on early Oreo packaging). "Others claim the name stemmed from the hill-shaped test version that never even made it to store shelves, inspiring the cookie prototype to be named the Greek word for mountain, Oreo. "Some speculate that the name is a combination of taking the 're' from 'cream' and sandwiching it, just like the cookie, between the two 'o's in 'chocolate'-making 'o-re-o'. "Still others offer the bare explanation that the cookie was named Oreo because it was short, fun, and easy to pronounce. "Though the true naming process may never be revealed, that has not affected Oreo sales. "As of 2019, it was estimated that 450 billion Oreo cookies have been sold since 1912, planting it firmly at the top of cookie sales and winning over the hearts of millions." A third user chimed in: "Doesn't surprise me. When someone asked them about the origin of the name for Triscut crackers, they didn't really know either (its an old company after all - over 120 Years old). "But someone located some marketing that described that it's name likely came from the process of production - electricity. Maybe that was the process used for other products as well. Who knows?".
The Guardian
2 days ago
- The Guardian
Felicity Cloake's Masterclass
This Greek classic is said to be named after the klephts – sheep rustlers who slow-cooked their ill-gotten gains in underground pits to avoid detection, or perhaps to avoid having to share the delicious results. As a law-abiding citizen, I prefer to use an oven, but I have to concede that those naughty bandits knew a thing or two about flavour. Prep 20 min Marinate 8 hr+ Cook 4½ hr Rest 30 min+ Serves 6 1 bone-in lamb shoulder (about 2kg)1½ heads garlicOlive oil 1 tsp cinnamon 1 tsp dried oregano 1 tsp salt 2 lemons 1kg waxy potatoes (see step 3)1 large red onion 1 red pepper 12 cherry tomatoes 2 bay leaves Kleftiko is traditionally made with lamb shoulder, which is ideally suited to slow cooking. You could use a shoulder from an older sheep or goat instead, but neither will be as tender as lamb; they will be stronger in flavour, though. If you prefer leg, treat it in the same way, but bear in mind that it will probably require a little less time in the oven. Peel and crush the half head of garlic, and rub the meat all over with olive oil. Sprinkle the cinnamon, oregano and salt all over the lamb, then top with the crushed garlic and the juice of one lemon, and rub in using your hands (wash and rub your hands with the cut lemon to help get rid of the smell of garlic afterwards). Cover and chill for eight to 12 hours. Shortly before cooking, heat the oven to 160C (140C fan)/325F/gas 3. While it's heating up, prepare the vegetables. Waxy potatoes (such as charlottes, maris peers, anyas or anything described as a salad variety) are the best bet here, because they will keep their shape during the long cooking time. There's no need to peel them unless they're very dirty. Cut the potatoes into wedges (if they're small, just cut them in half; leave them whole if they're real babies). Peel the onion (a yellow onion would also be fine here, as would shallots, peeled and cut in half), then cut it into chunky wedges. Halve the pepper, remove and discard the stalk, pith and seeds, then cut the flesh into thick strips. Wash the tomatoes – if you prefer, use larger ones, in which case cut them in half or, for really large fruit, into wedges. You could also add big chunks of feta (don't crumble it, otherwise it will dissolve into the gravy) or kefalotyri, a few sprigs of fresh oregano, fennel, or even chunks of courgette or aubergine, though those aren't strictly traditional. Take a large lidded casserole dish that's big enough to hold the lamb with the lid on tightly, or use a roasting tin lined with enough baking paper to fold over the top of the joint on both sides (you'll probably need at least two sheets of paper set at right angles to each other). Put the potatoes, onions, pepper and tomatoes in the casserole or tray. Lay the marinated lamb on top of the vegetables, then pour any remaining marinade over the top. Cut the remaining head of garlic and lemon in half across their thickest points, squeeze the lemon briefly on top of the lamb (no need to wring it absolutely dry), then tuck the lemon shells, the half garlic heads and the bay leaves in and around the joint. Pour 200ml water into the dish. If using a casserole dish, tuck a damp piece of greaseproof paper on top of the meat, then cover with the lid; if using a roasting tray, sprinkle the overhanging paper with water, then fold it up and over the meat and tuck in to form a sealed package. Bake for four to five hours, until the meat is very tender. When the lamb is soft, turn up the oven to 220C (200C fan)/425F/gas 6 and remove the lid and/or greaseproof paper. Roast for a further 10-15 minutes, then lift out the meat and set aside to rest for about 30 minutes. Put the pan of vegetables back in the oven for 15 minutes, until they're starting to brown, keep warm until the meat has finished resting, then carve and serve up.
